Tingting Zou

Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis

Fan Yang, Ye Liu, Bei Wang et al. · LWT · 2020 · 107 citations

Food Chemistry, Watermelon Juice, Volatile Compounds +9

Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS

Mu Zhao, Ting Li, Fan Yang et al. · Food Chemistry · 2022 · 86 citations

Biochemistry, Flavoromics, Natural Sciences +7

Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling

Dong-Yu Shen, Fei Pan, Zichen Yang et al. · Food Chemistry · 2022 · 75 citations

Integrated Computational Modeling, Protein Chemistry, Novel Saltiness-enhancing Peptides +10

Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

Xiao-Sheng Liu, Jianbin Liu, Zhengmao Yang et al. · Molecules · 2014 · 65 citations · Full text

Flavoromics, Chemical Composition, Food Analysis +17

The behavior of umami components in thermally treated yeast extract

Aygul Alim, Chao Yang, Huanlu Song et al. · Food Research International · 2018 · 63 citations

Food Chemistry, Biochemistry, Biotechnology +7